I love marbled cakes, they are so simple to make but do not lack in flavour at all, they are soft and so tender and delicious. So special to look at with different colours of sponge swirling into each other. This cake is a classic one which endures the test of time, staying popular even when fashions change and that is one thing that I love most about it. This recipe has a simple twist, it has a super delicious crumble topping on top that adds a contrasting crunch to it and has an extra load of chocolate. My elder daughters favourite it not only is super easy to make but also feeds a crowd as its big and yes it is popular very popular and gets polished off in jiffy.
For the cake
250gm butter, softened ( I took salted )
1 1/4 cups caster sugar
2 teaspoon vanilla extract
2 1/4 teaspoons baking powder
2 1/4 cups all-purpose flour
1 cup milk
1/4 cup cocoa powder, sifted
2 tablespoon caster sugar
1 tablespoon milk, extra
For the crumble topping
125gm plain flour, sifted
75gm caster sugar
75gm unsalted butter, chilled and cut into cubes
75gm dark or milk chocolate chips
To make the crumble topping take a large bowl and add the flour, sugar and butter to it. Using your fingertips rub it all together until it resembles thick breadcrumbs,then mix in the chocolate chips. Set aside in the fridge.
Preheat the oven to 180 degree centigrade and butter the sides and base of your 9 inch cake pan, place the butter, sugar and vanilla in a bowl of an electric mixer and beat until light fluffy and creamy. Gradually add the eggs and beat well now sift the flour and baking powder over the butter mixture and fold through with milk. Divide the batter in two bowls now stir in the cocoa powder, the extra sugar and milk in one of the bowls.
Drop the two different cake mixtures in the prepared tin by alternating heaped tablespoonfuls of the vanilla batter with chocolate one, then with a butter knife gently draw swirls through the cake mixture to ‘marbleise’ it. Do not over mix otherwise you won’t get the wonderful marbled effect.
Scatter the crumble mixture evenly over the top of the cake mixture and bake for 50-60 minutes or until the crumble is golden and skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool completely before eating which is going to be seriously difficult 🙂
The crumble topping is from Rachel Allen’s book ‘Cake’